November, 19 2 1 
57 
ing different dishes in the oven. 
In the stove which has the oven heat¬ 
regulating device, there are many of the 
fireless cooker features with some of its 
drawbacks eliminated. For example, it has 
no thick walls which eventually become 
impregnated with odors of past meals; the 
time in pot watching is eliminated; you 
can do other work and yet be sure that 
your cooking is being done well. So much 
of the cooking can be done in the oven 
that fewer burners are necessary. This 
type is made in sizes varying from 35" 
wide and upward. 
Regulating Heat 
When you are ready to put the whole 
meal in the oven, your instruction card 
will tell you the correct temperature to set 
the thermostat. You can then leave the 
oven unwatched for a period of three to 
four hours. No preliminary cooking is 
necessary; in fact, the things can be put 
on in cold water if necessary; furthermore, 
the cost of cooking is no more, and some¬ 
times less, than with the old-fashioned 
hit or miss method. 
Canning with this oven is simplicity it¬ 
self, as there is no need to lift the big 
containers to the cooking surface. 
Many people prefer the fireless-cooking, 
oven gas stoves. These are excellent when 
made by the best manufacturers and cer¬ 
tainly help the servantless house greatly. 
But keep your ovens more than spotless. 
The old-fashioned methods of finding 
out if your oven is hot are as follows: 
Poking your head into the oven, perilous; 
thrusting an unoffending hand 
therein; browning pieces of 
paper or a bit of flour; burn¬ 
ing the gas and letting it go 
at that; gauging the size of the 
flame: but these are unreli¬ 
able, for everyone feels the heat 
differently and the quality of 
paper varies and atmospheric 
conditions differ. How many 
times have you cooked the 
same thing the same way, and 
have had success one day and 
failure the next. What waste 
—and how discouraging! 
With the particular stove in 
question, the novice soon be¬ 
comes an expert. As much of 
the cooking can be done in the 
oven, not so large a surface 
stove need be bought; a small 
family can actually use a two- 
burner surface. 
Burners 
The burners on all the best 
stoves are regulated by the gas 
companies, from whom it is 
wise to buy, unless one is pur¬ 
chasing the installed, made-to- 
order stove. 
One firm emphasizes its 
burner because it spreads well; 
The heat regulator is a simple device placed on 
the side of gas ranges whereby the housewife 
can control the temperature for various 
dishes. Courtesy of American Stove Co. 
it claims there is a saving of gas, which is 
quite true. This stove also stresses its 
glass oven door. Now the glass oven door 
is a fine thing, but when meats are being 
cooked, the glass becomes greased, and 
unless cleaned off at once may leave fur¬ 
rows. 
The cabinet stove is the type used prac¬ 
tically all over this country. It sets on 
high legs and has the oven (top or bot¬ 
tom), warmers and shelves. The stove 
without shelves is not called the cabinet 
style. Usually the cabinet has the ovens 
to right or left or below the cooking top. 
Some of these stoves have a separate 
splasher on the side of the back wall or the 
side wall; this is not absolutely necessary 
if the stove is so finished that the splash¬ 
ing will wash off easily. Some stoves are 
completely enamelled, including splasher; 
others are just blue iron or polished steel. 
Of course, there are the expensive enam¬ 
elled stoves which only have to be washed 
for the dirt and dust to slide off. 
The vital thing in the gas stove is the 
burner and its regulation. Nothing will 
compensate for poor burners, poor insula¬ 
tion, poor heating. Some stoves are so 
made that the linings come out and can be 
easily washed and greased with kerosene 
thus keeping them in excellent condition. 
The gas supply pipe when installed with 
a stove should be not less than bore. 
Some companies advise making an iron 
pipe connection with a union coupling. 
The best results for the gas range would 
be had if connected by a stove pipe to a 
chimney but great care should be taken to 
avoid a down shaft. Much moisture in a 
stove, which will slowly des¬ 
troy it, denotes this down 
draft presence. Yet sometimes 
the flue connection is a nuis¬ 
ance, as it is at other times a 
necessity. In some districts 
the flue is necessary by ordi¬ 
nance. 
Top burners must be fre¬ 
quently cleaned and when they 
are removed the drip pan can 
be cleaned too and the space 
in which the drip pan rests. 
Wipe off dust from the air 
mixer, that is, where the air 
enters the burner to make the 
flame cook. Grease your oven 
linings occasionally and your 
stove will wear longer. If your 
stove happens to have a porce¬ 
lain enamelled broiler pan, 
take it out when not broiling 
in that oven. 
Range Facts 
Don’t use a big flame when 
food or water is boiling. Near¬ 
ly all the good stoves have air 
(Continued on page 94) 
The advantage of this type is 
the smooth top. It also stands 
32 " high. Courtesy of the Win. 
Crane Co. 
